NT Cocktail and Product Development

[Guest guest]

Dennis,

I'll have to discover what the " shelf life " is. My

thinking is to start with a local restaurant that has

a juice bar and use their kitchen for production. That

way I could manage the quality control while I'm

discovering how the product moves. Beyond that I may

limit distribution to just the food service venues

rather than include retail. I like the idea of

including the personal attention element to this.

Regarding " lawsuits " could you give me some examples

of any potential risks for the consumer?

Chef Jemichel

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Dennis wrote: " <<<<Sounds good. What do you think

your shelf life will be? Think you'll get any

lawsuits from whomever, with a new product like that... "

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